The Slovenian chef Ana Roš talks about how her and her entire team lived on lockdown inside their restaurant during quarantine. How they used this time to study, learn and develop new ways to preserve the food around them.
They have created more than 40 new products using this approach, with things like high-mountain ice cream to preserve milk and dulche di lechi to preserve whey. She won’t stop until she has worked out a way to preserve and repurpose 10,000 liters of milk - what a goal.
